Pheasant Cacciatore

[cgriller64]

Pheasant Cacciatore on a Kamado Grill.


Quartered and seasoned with fresh Italian Herbs


Brought the grill To around 400 degrees to put a char on the bird.


Set the bird aside and reconfigured the grill adjusting the vents to decrease temp to around 300 degrees.


Made the Cacciatore Sauce


Placed the pheasant in the sauce


Served on a bed of mashed potatoes

Thanks for taking a peek. 

[Pappymn]

Wow! That looks excellent

[Smokin Don]

That does look good!!! Nice Cook!!! Don

[HighOnSmoke]

Awesome!

[tomcrete1]

Awesome!

X2!!

[hikerman]

Looks great! I love cacciatore! Growing up just about any game found its way in the sauce. Squirrel, rabbit, pheasant, and quail. A great Fall meal for the hunter-gatherer! We typically serve over polenta or pasta but mashed potatoes sounds good too!

[Savannahsmoker]

I like Gene have always liked Cacciatore and even with years of Pheasant hunting I never dreamed of using Pheasant.

What a great idea andtThanks very much for the post.

[cgriller64]

Thanks everyone for the kind words. The richness of the pheasant paired nicely with the sauce. My original plan was to serve it over polenta but didn't have any thus the potatoes.

[TentHunteR]

Simply outstanding! I'm getting hungry again looking at it.

[ClimberDave]

Looks great!   

Chicken Cacciatore was  always a staple of mine,  always  served on pasta  but sounds prefect on mashed taters or polenta.

[smokeasaurus]

That sure looks good.

[Pam Gould]

I know that would be good on potatoes, rice or polenta..sauce looks fabulous..recipe please.. .☆´¯`•.¸¸. ི♥ྀ.

[RAD]

I know that would be good on potatoes, rice or polenta..sauce looks fabulous..recipe please.. .☆´¯`•.¸¸. ི♥ྀ.

x2

[cgriller64]

I didn't have the time to cook a sauce from scratch so I took a couple short cuts. Here you go.

Placed the pan on the deflector plates at the top rack of the Kamado. Rendered some diced pancetta. Added shallot and sliced yellow onion and crimini mushrooms with porcini flavored olive oil and butter. Sauté for a few minutes. Then added dry white wine and let the liquid reduce down. Once the wine reduced I whisked in some canned chicken broth, short cut one, and some of the Italian herb paste I rubbed the pheasant with. Lastly, short cut two, I added some store bought marinara sauce. I used Rao's Arribiatta sauce which has a little kick to it.

Finally placed the reserved bird to the pan and let it cook until the breast reached 160 IT.

[cgriller64]

While there were no pheasant leftovers there was some sauce leftover. Used it the next day for lunch.


Placed the sauce in a CI pan to reheat.


Added some seeded cherry peppers to roast.


Threw on some hot Italian sausages to grill up.


While they were getting to know each other on the grill I cooked some cheese tortellini.


Lunch is served.